Ingredients

Directions

In a medium bowl, whisk together milk, eggs, sugar substitute, espresso powder, and vanilla extract until well-blended. Pour mixture into four 6-oz custard cups or ramekins and place in a 10" skillet.

Fill the skillet with water 1/2" from the tops of the custard cups. Bring the water to boil over high heat. Reduce the heat to low, cover, and simmer for 10 minutes. Remove the cups from the skillet, cover with plastic wrap touching the surface of the pudding, and refrigerate for 3 hours or until chilled. Garnish with the cinnamon and lemon twists before serving, if desired.